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DRY INGREDIENTS

Coconut flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)

Baking Powder = 8 g / 2 tsp

Monk fruit = 50 g / 1/4 cup (OR any keto friendly sweetener)

Salt = 1/4 to 1/2 tsp

Ground Ginger = 5 g / 1 tbsp

Ground Cinnamon = 1/2 tsp

Ground Cloves = 1/4 tsp

Ground Nutmeg = 1/4 tsp

Freshly Grated Ginger = 30 g / 3 tbsp

Hot Water = 60 g / 1/4 cup

WET INGREDIENTS

Whipping Cream = 180 g / 3/4 cup (OR coconut cream, yogurt or sour cream)

Eggs = 3 large whole eggs (170 g)

Coconut oil = 60 g / 1/4 cup (OR melted butter / olive oil)

FOR NON-DAIRY OPTION

1.  You can replace the whipping cream with the same amount of coconut cream.

2.  You can also replace the whipping cream with 150 ml / 0.6 cup of Pea or Almond Milk, but the coconut or olive oil needs to be increased from 60 ml to 100 ml.

DIRECTIONS FOR CAKE

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven to 340 F or 170 C.

3.  Firstly, soak the freshly grated ginger with the hot water for about 10 to 15 minutes. This helps to release its flavor.

4.  In a bowl, add all the dry ingredients and mix until well combined.

5.  Add all the wet ingredients including the ginger mixture into the dry ingredients and whisk until well combined. The batter is thick because ginger is very fibrous and absorbent. Do not add more liquid as the cake will be too wet.

6.  Pour the batter into a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom. You can also use a spring form pan or any suitable pan. This cake is quite small so you can easily increase the recipe.

7.  Bake at the middle rack for 40 to 50 mins or until a wooden skewer comes out clean.

8.  Cool completely on a wire rack.

9.  Decorate with fresh strawberries and blueberries then dust with powdered sweetener (optional).

DIRECTIONS FOR GINGER GLAZE

If you wish to make the ginger glaze, just soak some freshly grated ginger with hot water. Drain the ginger juice and reserve the grated ginger. Mix powdered sweetener with a bit of the ginger juice and gradually add more juice until you get the right consistency. If the glaze is too runny, just add more powdered sweetener.  I only made a bit of the ginger glaze for 1 slice of cake as shown in the video. I used 1 tbsp of freshly grated ginger and soak with 3 tbsp of hot water for 15 mins. Then I mix gradually with powdered sweetener until I get the right consistency. I also added some of the grated ginger into the glaze to elevate the flavor. Then I spread the glaze on the top of the cake. Any leftover ginger juice, you can enjoy it as a drink by adding hot water and a bit of sweetener. It is so good - my favorite! Remember that if you are making ginger glaze for the cake, please reduce the amount of sweetener for the cake.

[Total Servings = 8]

NUTRITION INFO PER SERVING FOR BASIC CAKE ONLY (COCONUT FLOUR)

Total Carb = 1.9 g

Dietary Fiber = 0.5 g

Net Carb = 1.4 g

Calories = 169

Total Fat = 16.4 g

Protein = 2.8 g

[Total Servings = 8]

NUTRITION INFO PER SERVING FOR BASIC CAKE ONLY (ALMOND FLOUR)

Total Carb = 5.6 g

Dietary Fiber = 2.2 g

Net Carb = 3.4 g

Calories = 282

Total Fat = 25.7 g

Protein = 6.9 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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